(Cooking Time: 15 minutes Preparation Time: 10 minutes Servings: 3)
This Quinoa Buddha Bowl recipe offers a “complete package” of health benefits with a lot of nutrients. I have used vegan quinoa in a bawl plus many other healthy toppings like chickpeas and spinach. This is a very easy recipe with high nutrient value.
- Amount per Serving
- Calories 386g
- Fats: 5 g
- Cholesterol: 0.0mg
- Total Carbohydrate: 8g
- Protein: 3g
For the buddha bowl:
- 1 to 2 tbsp. olive oil
- ½ pound of small potatoes (yukon type), halved
- 1 can of 1 pound of chickpeas, drained and dried
- 1 tbsp of ground paprika
- ½ tsp of ground chili
- 1 avocado, sliced
- 1 cup of red cabbage, finely chopped
- 2 cups of fresh baby spinach
- 3 tbsp of your choice (pumpkin seeds, sunflower seeds, sesame seeds, etc)
- 1 ½ cups of uncooked quinoa
For the herb tahini sauce:
- 1 cup of tahin or tahini (sesame paste)
- 2 tbsp of water, or more if needed
- 1 tbsp of freshly squeezed lemon juice
- 1 small bunch of fresh coriander or fresh basil leaves, your choice
- ¼ of a small shallot, thinly sliced
- 1 pinch of salt
- 1 pinch of ground black pepper
- Heat the olive oil over medium heat in a large, heavy-bottomed skillet. When hot, add the potatoes and roast on all sides, stirring regularly, until tender, about 8-10 minutes.
- Add the chickpeas and sauté for another 2 minutes, shaking the pan to prevent them from sticking to the bottom. Sprinkle with paprika, chili, and salt.
- Meanwhile, prepare the herb tahini sauce by mixing all the ingredients together in a chopper or blender until smooth and homogeneous. Adjust the amount of water to obtain a more or less creamy sauce. Taste and adjust seasoning as needed.
- Assemble the buddha bowls* by distributing the roasted potatoes, chickpeas, red cabbage, avocado and spinach in each bowl or soup plate. Sprinkle with seeds then serve with herb tahini sauce. It’s ready!
- Serve and enjoy your quinoa bowl!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.